which is really nice.
Caramel Pecan Topping:
Mix butter, brown
Prepare bread dough according to recipe directions. Place in large greased
ith 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
Serve with
s melted to deep golden caramel.
Tilt pan and carefully
inutes or until warm.
Caramel Pecan Sauce:
Melt butter in
Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with
rack.
For the caramel-pecan layer: In a heavy-bottomed
Mix cake according to package instructions.
Before baking, add the canned caramel pecan frosting, coconut and nuts.
Mix well. Bake in 350\u00b0 oven for 35 minutes.
Mix batter ingredients in a pre-sprayed 9 1/2 inch deep dish pie plate. Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well. Combine sugar topping ingredients in a small bowl.
Top batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.
Bake by placing in a cold oven; set temperature to 350 degrees. Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.
MIX batter ingredients in a pre-sprayed 9-1/2 inch deep dish pie plate. Combine Cinnamon Sugar Topping Ingredients in a small bowl and set aside. Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well.
TOP batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.
BAKE by placing in a COLD oven; set temperature to 350\u00b0F Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.
ough around each chocolate coated caramel, forming a ball. Dip one
Preheat oven to 350\u00b0.
Beat the margarine or butter and sugars until creamy.
Add eggs and vanilla and beat well.
Combine the flour, baking soda and salt.
Add to margarine mixture, mixing well.
Stir in oats, caramel pieces and pecans; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheet; remove to wire rack to cool completely.
Makes about 4 dozen cookies.
hile dough is rising, make Caramel Pecan Mixture:
Combine butter, brown
heet well.
Arrange 4 pecan halves in a cluster, flat
Follow directions on cake mix box.
Bake as directed. When cake is done (while hot), punch holes in cake and pour Eagle Brand milk over.
When cake is completely cool, ice with caramel pecan icing.
cups pecans into the caramel topping.
Let topping stand
hour.
Spread warm Caramel Pecan Topping on top of crust
heet and continue baking until cookies are golden brown, about 8
ou will have pecan butter.
crush the cookies and mix pecans
in glass measuring cup, combine caramel topping and flour; blend until